A Novel Technology to Tailor Foam Structure in Gluten-free Bakery Product Systems

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Author
Lammers, Volker
Date
2016
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-010742463
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Windhab, Erich J.
Examiner: Le-Bail, A.
Publisher
ETH Zürich
Subject
GLUTEN + GLUTEN PROTEINS (FOOD INDUSTRY); GLUTEN + KLEBERPROTEINE (LEBENSMITTELINDUSTRIE); SCHAUMBILDUNG (VERFAHRENSTECHNIK); FOAM FORMATION (PROCESS ENGINEERING); BACKEN (BÄCKEREI); ZÖLIAKIE (PATHOLOGIE); TEIGGÄRUNG + TEIGLOCKERUNG (BÄCKEREI); DOUGH LEAVENING + DOUGH FERMENTATION (BAKERY); COELIAC DISEASE (PATHOLOGY); BAKING (BAKERY)
Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
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